FERMENTE ET MODEL SİSTEMİ İÇERİSİNDE KUŞBURNU (Rosa canina L.) MEYVESİ KULLANIMI

Bu çalışmada, taze ve kurutulmuş kuşburnu ilavesinin fermente et model sisteminde fizikokimyasal ve mikrobiyolojik özellikler üzerine etkisi incelenmiştir. Araştırma bulguları taze ve kurutulmuş kuşburnu ilavesinin TBARS ve pH değerlerini kontrol grubuna kıyasla önemli ölçüde azalttığını göstermiştir (P<0.05). Fermentasyonun başlangıcında %10 taze kuşburnu ilave edilen grubun en yüksek L* değerine sahip olduğu belirlenmiştir (P<0.05). Kuşburnu ilavesinin fermantasyon süresi sonunda belirlenen nem, protein, yağ ve kül değerleri üzerinde önemli bir etkisinin olmadığı tespit edilmiştir. Ayrıca, kuşburnu ilavesinin maya, küf, toplam mezofilik aerob ve koliform bakteri sayısı üzerine bir etkisi olmadığı belirlenmiştir. Bu çalışmadan elde edilen sonuçlar kuşburnu ilavesinin fermente et model sisteminde lipit oksidasyonunu sınırlandırma amacı ile kullanılabileceğini ve son üründe herhangi bir kalite problemine sebep olmadığını göstermiştir.

Anahtar Kelimeler:

fermente et, kuşburnu, kalite kriterleri

THE USE OF ROSE HİP FRUİT (Rosa Canina L.) İN FERMENTED MEAT MODEL SYSTEM

The effects of fresh and dried rosehip addition on the physicochemical and microbiological properties of fermented meat model system were investigated. Addition of fresh and dry rosehip significantly decreased TBARS and pH values compared to control group (P<0.05). While higher L* values were determined in batter with 10% fresh rosehip compared to other treatment groups at the beginning of the fermentation (P<0.05). The addition of rosehip in batter showed non-significant effects on moisture, protein, fat and ash levels in batters after fermentation. The addition of rosehip did also not affect yeast, mold, total mesophilic aerobic and coliform counts. The results of this study demonstrated that rosehip can be used in fermented meat model system to inhibit lipid oxidation without posing any quality problems.

Keywords:

fermented meat, rosehip, quality parameter,

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